Polenta d'amore
15 Slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soft butter |
| 1½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Almond extract |
| 3 | Whole eggs | |
| 1 | Egg yolk | |
| 1¾ | cup | Cake flour |
| ¾ | cup | Yellow cornmeal |
| 1 | teaspoon | Baking powder |
| Powdered sugar to sprinkle | ||
Directions
Source: St Mary Mead Archives
Preheat oven to 325:F .
In large bowl, beat butter with sugar until creamed. Beat in vanilla and almond extracts; add eggs and yolk, one at a time, beating well after each addition.
Sift and measure flour and mix with cornmeal and baking power. Add flour mixture, a portion at a time to batter, blending well after each addition.
Batter will be quite stiff.
Generously grease and flour dust either a 10" deerback pan, 8-½" x 4-½" loaf pan, or a 3-½ cup tube mold pan. Spoon batter into pan and spread evenly.
Place pan in oven for about 1 hour and 15 minutes, or until knife-tests clean. Cake should spring back lightly back when touched in center.
Cook cake in pan for about 3 minutes; then turn it out onto a wire rack.
Sift powdered sugar over the warm cake. Let cool completely, then slice thinly.
Posted to JEWISH-FOOD digest V97 #013, by Brian Mailman <bmailman@...> on Tue, 14 Jan 1997.